Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Certification
References
Timeline
Generic

VALERIE GOTTLICK

Houston

Summary

Culinary professional with over 18 years of extensive expertise in the hospitality industry, specializing in optimizing kitchen operations and enhancing team collaboration. Dedicated to fostering positive environments that encourage professional growth and teamwork, while maintaining high standards of food quality and safety.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Chef Manager

Compass Group USA
Houston
05.2023 - Current
  • Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
  • Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
  • Enforced health department regulations regarding storage and preparation of foods.
  • Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
  • Supervised all kitchen operations, including ordering supplies and equipment maintenance.

Director of Hospitality

Harbor Retirement Associates
Stuart
01.2020 - 01.2022
  • Ensured compliance with all applicable laws, regulations and policies related to hospitality operations.
  • Created, managed and monitored budgets to ensure financial responsibility.
  • Coordinated the scheduling of employees in order to maximize resources utilization.
  • Assisted in the development of long-term strategies for growth within the hospitality sector.

Chef Assistant

Walt Disney World Parks and Resorts
Orlando
01.2019 - 01.2021
  • Ensured all safety protocols were followed during meal prep.
  • Documented daily production sheets for each dish prepared.
  • Exhibited a positive attitude while performing under pressure in a fast-paced environment.
  • Communicated with wait staff regarding special orders or dietary restrictions.
  • Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.

Executive Chef

Harvest Restaurant Group
Berkeley Heights
01.2015 - 01.2018
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.

Cook

Walt Disney World Parks and Resorts
Orlando
01.2010 - 01.2015
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Supervised and trained kitchen staff on proper preparation techniques.

Education

Associates - Science

Johnson & Wales University
Providence, Rhode Island
06-2010

Skills

  • Food safety standards
  • Employee training
  • Recruiting and hiring
  • Quality assurance
  • Problem-solving aptitude
  • Inventory control
  • Budget oversight
  • Staff scheduling
  • Supplier management
  • Menu development

Accomplishments

  • Hero Recognition Award for Hospitality Excellance

Affiliations

  • Women in Culinary Leadership Program

Certification

  • ServSafe Food Protection Manager, 2022-2027

References

References available upon request.

Timeline

Chef Manager

Compass Group USA
05.2023 - Current

Director of Hospitality

Harbor Retirement Associates
01.2020 - 01.2022

Chef Assistant

Walt Disney World Parks and Resorts
01.2019 - 01.2021

Executive Chef

Harvest Restaurant Group
01.2015 - 01.2018

Cook

Walt Disney World Parks and Resorts
01.2010 - 01.2015

Associates - Science

Johnson & Wales University

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